Tofu & Veggie Poke Bowl

Tofu & Veggie Poke Bowl

with Basmati Rice, Toasted Sesame Dressing & Pickled Cucumber

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We love poke bowls, because they’re so easy to customise with your favourite flavours. This plant-based version uses Peking-style tofu, Asian greens, carrot and cucumber, with a nutty sesame dressing to tie the whole thing together.

Tags:Plant Based

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 sachet

vegetable stock powder

1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)





1 packet

sesame seeds

(ContainsSesameMay be presentGluten, Peanuts, Tree Nuts, Milk, Soy)

1 packet

plant-based mayo


long green chilli

1 packet

crispy shallots

1 packet

Peking marinated tofu

(ContainsSesame, Gluten, SoyMay be presentPeanuts, Tree Nuts, Milk, Egg)

1 head

Asian greens

Not included in your delivery


olive oil

3 cup


1 tbs

soy sauce

(ContainsGluten, Soy)

1 tsp


¼ cup

rice wine vinegar (for the pickle)

1 tsp

rice wine vinegar (for the dressing)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3914 kJ
Fat45.3 g
of which saturates6.2 g
Carbohydrate100.3 g
of which sugars21.4 g
Protein30.5 g
Sodium1908 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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In a medium saucepan, add the water and vegetable stock powder and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove from the heat and set aside, covered, until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!


While the rice is cooking, thinly slice the cucumber into half-moons. In a medium bowl, combine the cucumber, rice wine vinegar (for the pickle) and a generous pinch of sugar and salt. Add just enough water to cover the cucumber. Stir to coat and set aside.


While the cucumber is pickling, reserve the marinade sauce from the Peking marinated tofu in a small bowl. Cut the tofu into 2cm cubes. Thinly slice the carrot into half-moons. Roughly chop the Asian greens.


Heat a large frying pan over a medium-high heat. Toast the sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Add the plant-based mayo, soy sauce, the sugar and rice wine vinegar (for the dressing) to the bowl with the toasted sesame seeds. Mix well and set aside.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the carrot until tender, 3 minutes. Add the Asian greens and cook until wilted, 2 minutes. Season with salt and pepper. Transfer to a plate. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the tofu, tossing, until golden, 4 minutes. Add the reserved marinade sauce and cook until bubbling, 1 minute. Season to taste.


Thinly slice the long green chilli (if using). Drain the pickled cucumber. Divide the basmati rice between bowls. Top with the Peking tofu, veggies and pickled cucumber. Spoon over the toasted sesame dressing. Garnish with the chilli and crispy shallots to serve.